Homemade Baked Macaroni and Cheese
Rooted in North American home cooking, this oven-baked macaroni and cheese brings together tender elbow pasta and a creamy cheddar sauce—the kind of welcoming comfort food made for family suppers, potlucks, and holiday tables.
Reviews: No reviews yetPrep
15 min
Cook
30 min
Servings
6
Difficulty
Easy
Allergens: Dairy, Gluten
Ingredients
- 1 tsp pepper (salt/pepper to taste)
- 1 cup butter (or margarine or plant-based butter for a dairy-free option)
- 1 cup flour (or use a 1:1 gluten-free all-purpose flour blend)
- 8 cup milk (or use unsweetened oat milk for a dairy-free option)
- 8 cup cheese (shredded cheese; use dairy-free cheddar-style shreds, or swap half for smoked cheddar for a North American smokehouse twist)
- 48 oz elbow macaroni (cooked and drained; use gluten-free elbow pasta for a gluten-free option)
Instructions
- 1
Step 1
Cook macaroni according to package directions until al dente. Drain and set aside.
- 2
Step 2
In a large pot, melt butter over medium heat. Whisk in flour and cook for 2 minutes. Gradually add milk, whisking constantly until smooth and thickened.
- 3
Step 3
Remove from heat and stir in shredded cheese until melted and smooth. Season with salt and pepper.
- 4
Step 4
Add cooked macaroni to cheese sauce and stir until evenly coated.
- 5
Step 5
Transfer to a large greased baking dish. Bake at 350°F for 25-30 minutes until bubbly and golden on top.
Nutrition (per serving)
Vitamins
Reviews
No reviews yet. Be the first to share your experience with this recipe.